Arugula vs. Roquette — What's the Difference?
By Tayyaba Rehman & Maham Liaqat — Updated on May 7, 2024
Arugula is the American term for a peppery leafy green used in salads, while roquette is the British term referring to the same plant. They both belong to the mustard family and offer a distinct, spicy flavor.
Difference Between Arugula and Roquette
Table of Contents
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Key Differences
Arugula, a popular salad green in North America, features a distinct, peppery flavor that adds a fresh bite to dishes. Roquette, more common in British English, describes the same leafy green with a similar taste. Both terms are used interchangeably based on regional language preferences.
Arugula leaves are often smaller and more delicate in salads, providing a refreshing and slightly bitter flavor. Roquette also delivers these qualities, although in the UK, it might more frequently be used in sandwiches or other savory meals.
Arugula is cultivated primarily in North America and often favored in Mediterranean-inspired cuisines. Roquette is used widely in Europe and finds its place in European cuisine, particularly Italian and French dishes.
Arugula can vary in leaf size depending on the variety and its growing conditions. Roquette leaves, on the other hand, tend to be consistent in appearance, resembling dandelion greens.
Arugula pairs well with other fresh salad ingredients like tomatoes, lemon, or goat cheese. Roquette also complements similar flavors, with balsamic dressing and parmesan being popular additions.
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Comparison Chart
Regional Usage
Primarily North America
Primarily Europe
Culinary Context
Salads and garnishes
Salads, sandwiches, and more
Leaf Size
Varied
Generally consistent
Flavor
Peppery, slightly bitter
Peppery, slightly bitter
Language Origin
American English
British English
Compare with Definitions
Arugula
Herbaceous plant often included in Mediterranean cuisine.
He loved the fresh arugula tossed in olive oil and lemon.
Roquette
Leafy green popular in Europe for its distinct taste.
The chef layered fresh roquette between slices of prosciutto in the appetizer.
Arugula
Peppery green sometimes used as a garnish on meat dishes.
Grilled chicken was topped with a sprinkle of arugula for extra flavor.
Roquette
Also known as "rocket" and enjoyed for its distinctive flavor.
Roquette, or rocket, is known for its sharp, peppery bite.
Arugula
Common garden herb that grows well in cooler climates.
The community garden was abundant with arugula throughout the spring.
Roquette
A green herb from the mustard family with a nutty flavor.
A handful of roquette gives a wonderful nutty kick to the pasta salad.
Arugula
Also called "rocket" in some regions due to its rapid growth.
Arugula is called rocket in England because it grows so quickly.
Roquette
An annual plant with deeply lobed leaves, rich in nutrients.
Roquette provides a generous amount of vitamins in any salad.
Arugula
The rocket plant, used in cooking.
Roquette
Spicy-tasting herb used widely in French cuisine.
Fresh roquette added a lovely piquant note to the quiche.
Arugula
A Mediterranean plant (Eruca vesicaria subsp. sativa) of the mustard family, having flowers with purple-veined, yellowish-white petals and pungent, edible leaves. Also called rocket2, roquette.
Roquette
See arugula.
Arugula
One of three yellowish-flowered Mediterranean herbs of the mustard family with flavoured leaves, often eaten in salads. Has a distinct, peppery flavor:
Roquette
A herb of the mustard family (Eruca sativa), with pungently flavored leaves often eaten in salads.
Arugula
Eruca sativa, sometimes Eruca vesicaria subsp. sativa
Roquette
Erect European annual often grown as a salad crop to be harvested when young and tender
Arugula
Eruca vesicaria
Arugula
Diplotaxis tenuifolia
Arugula
An erect European annual (Eruca vesicaria sativa) of the mustard family, often grown as a salad crop to be harvested when young and tender.
Arugula
Erect European annual often grown as a salad crop to be harvested when young and tender
Common Curiosities
Which cuisines commonly use arugula or roquette?
Arugula and roquette are commonly used in Italian, French, and other Mediterranean cuisines.
Can you substitute other greens for arugula/roquette?
Yes, spinach or watercress can be substituted, though they have different flavors.
Are arugula and roquette the same?
Yes, arugula and roquette are two names for the same plant.
Is arugula or roquette suitable for cooking?
Yes, both arugula and roquette can be lightly sautéed or added to warm dishes like pasta.
What makes arugula and roquette distinct from other greens?
They have a distinctive peppery taste that sets them apart from other leafy greens.
Is there a difference in appearance between arugula and roquette?
No, they both have slender, lobed leaves that look similar.
Is there a difference in taste between arugula and roquette?
No, they both have a similar peppery, slightly bitter taste.
Can you grow arugula or roquette at home?
Yes, both can be easily grown in home gardens or pots, as they are relatively low-maintenance.
Can people with allergies to other greens eat arugula or roquette?
If someone is allergic to mustard family plants, they might also be allergic to arugula or roquette.
Can you eat arugula or roquette raw and cooked?
Yes, they can be consumed both raw in salads and cooked in warm dishes.
How is arugula used in cooking?
Arugula is typically used in salads, pizzas, or as a garnish for its peppery flavor.
What is the best way to store arugula or roquette?
Keep them refrigerated in a sealed bag or container to maintain freshness for up to a week.
Are arugula and roquette healthy?
Yes, they are both rich in vitamins A, C, and K, as well as antioxidants and minerals like calcium.
What are some complementary flavors for arugula or roquette?
They pair well with citrus, tomatoes, nuts, and mild cheeses like parmesan or goat cheese.
How is arugula or roquette different from spinach?
Arugula and roquette have a more distinct peppery flavor compared to the milder, sweeter taste of spinach.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
Co-written by
Maham Liaqat
